Experiences from a Kannadiga's kitchen, twists on traditional eats, delectable accidents and more

Aloo Bhendi/ Spicy Potato & Okra

Lady's finger aka Okra is my all time favorite vegetable. I know it is a slimy little thingie, but I have grown to love it in all forms... except the boiled version. It is perennial vegetable back home in Karnataka. So we always had the required supply at the market. I discovered its seasonality during my years in Delhi. It is a winter vegetable there and our miserly hostel mess used to serve us this vegetable only during winters. When ever they made Bhendi, it was my feast.. .I should say it was never Bhendi alone, it was Aloo Bendhi. Loads of aloo and a few bhendi peeping from in between. Because I used to be the first to go to the mess, I had this option of asking for more bhendi and less aloo. Our 'bhaiyyaji'- the cook in charge of serving that day would mostly oblige, after all I was one of the few hazzle free senior citizen of 'Sabarmati'. However pathetic the other food was, I still miss a few good things our mess provided us and Aloo bhendi is definitely one of them. I always wondered why Bhendi tasted so different in our mess, till one day one of the cooks revealed the secret. Deep frying...
Last week I suddenly started craving for Aloo bhendi the way they made it back in 'Sabarmati' hostel! So here it is.

Wash the Okras and spread it out to dry for at least an hour. That way it will be a lot less slimy.

Trim the tops and tails of the okra and cut it into 2.5" pieces. Chop the potatoes into one inch cubes.

Heat oil in a pot. Once it is hot enough, gently lower okra pieces and fry till done but still bright green in colour about 3 minutes or so. Drain it on a paper towel

Deep fry potatoes and drain them on a paper towel.

Heat the 2 tbsp oil in a wok. Throw in diced onions. Cook till the onions are light brown, that is a tab more brown than say if it were golden!

Add all the spice powders, toss well and throw in the diced tomato. If the tomato are not juicy enough, add about 1/4 cup of water. Simmer till the tomato breaks down. Now throw in the fried okras and potatoes. Sprinkle some water, and cover with a tight fitting lid.

Once the potatoes of tender and breaks down between two fingers, adjust the salt, throw in the garam masala and turn off the heat.

Sprinkle the coriander and lime juice and serve hot with Phulka and a raita. We had it with Bajra phulka, raita and Bharwan Karela... It was a yummy meal.

I can SO relate to the hostel mess and aloo-bhindi story. Though I have come across your blog before first time that I am commenting. Great space. Oh,by the way do you use dessicated/fresh coconut in BisiBeleBhath?Kopra is coconut,no? Can't think of a better person to ask this :)

@ ArunShanbhag, Is it not strange? Yeah! that is exactly how I felt when I was told about it...

@Sudhir,Bhendi ka Salan? I will need to borrow the recipe from you and give it a shot...

@My experiments with cooking...Thanks for comment....We use dry coconut or dessicated coconut in BBB.. Not the fresh one. This is one ingredient which is a must to get that nutty aroma. I will clarify it on the post.. Thanks for bringing the confusion to my notice.